In a mixing bowl, with a paddle attachment, cream butter, sugar & vanilla till light and fluffy for about 5 minutes.

Add eggs one at a time, blending well after each addition. Sift dry ingredients. Divide the dry ingredients into three portions and add the dry ingredients to the butter-egg mixture in three additions, alternating with 1/3 cup of milk for every addition of the dry ingredients. Be sure to begin and end with the addition of the dry ingredients. Add Paradise Mango Rum Liqueur, mix thoroughly until well blended. Sprinkle nuts on the bottom of the prepared pan.

Pour batter carefully on top of the sprinkled nuts and bake for about 45 minutes to an hour, or until toothpick inserted in the center comes out clean.

Cool cake on a wire rack.

Make Syrup:

In a saucepan, combine butter, water, sugar and salt. Heat to boil for about 1 minute

Turn off the heat, add Paradise Mango Rum Liqueur. Mix well and set aside.

Finish Cake:

Unmold cake and set over wire rack and a jelly roll pan. Poke holes over cake, using a skewer. Pour half of the slightly cooled syrup over the cake. Return cake to bundt pan.